FOOD & NUTRITION

Walocel C

Sodium Carboxymethylcellulose

The ideal hydrocolloid for beverages

Contents
Dow Wolff Cellulosics .........................................Page
Structure of WaloCel C ..................................Page
Properties of WaloCel C .................................Page
Unique performance of CMC ...............................Page
Buttermilk test ...................................................Page
Benefits at a glance ...........................................Page
Potential for WaloCel C in beverages ...............Page
Recommended applications ................................Page
Cocoa, sour milk drinks
and fruit preparations .........................................Page
Isotonic drinks ...................................................Page
Coffee drinks, fruit-based
instant drinks, alcoholic drinks ............................Page
Product range ...................................................Page
Packaging, storage ............................................Page
Viscosity ...........................................................Page
addValue line ...................................................Page

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ToP QUalITY FoR BeTTeR PRoDUCTS PlUS

oNe-To-oNe aPPlICaTIoNS aDVICe

Dow Wolff Cellulosics has been producing cellulose ethers for more
than forty years. The companys experience and state-of-the-art
production facilities make Dow Wolff Cellulosics one of the leading
suppliers of cellulose derivatives in the world. on this basis, Dow Wolff
Cellulosics develops and manufactures products that contribute to the
success of their customers businesses.

Cellul

Dow Wolff Cellulosics

Top-quality cellulose derivatives
Key areas of Wolff Cellulosics expertise

our team will use its extensive technical

include the development, production and

and commercial marketing skills to

marketing of cellulose derivatives.

work closely with you to boost the success

of your business.

The high-purity cellulose derivatives

carboxymethylcellulose (CMC), hydroxy-

Dow Wolff Cellulosics global logistics

propyl methylcellulose (HPMC), methyl

network will provide you with reliable

cellulose (MC) and ethyl cellulose (eC) are

and flexible supply.

used in foodstuffs, cosmetics and pharma

ceuticals. In its pilot plants, Dow Wolff

Quality management is a top priority

Cellulosics develops new products and

at Dow Wolff Cellulosics. In-house test

technologies for the production and

laboratories monitor the manufacturing

processing of derivatives of the renewable

processes 24 hours a day and laboratory

raw material cellulose.

technicians cooperate closely with

production staff to ensure optimal product

Thanks to continued investments in

quality. Dow Wolff Cellulosics meets the

systems, products and methods, the

ISo 9001:2000 standards.

production plants of Dow Wolff Cellulosics

are among the most technologically

For more information on Dow Wolff

advanced worldwide. They ensure a

Cellulosics, visit our website at

reliable supply of top-quality products.

www.dowwolffcellulosics.com or
contact our customer services team

Dow Wolff Cellulosics carries out

intensive research and development and
therefore offers state-of-the-art products
and informed technical consulting services.

on +49 (0)5161 44 3443.

losics

Structure of

WaloCel C

Structure
Sodium carboxymethylcellulose is produced

Degree of polymerization

through etherification of cellulose from

(length of the cellulose chain)

renewable raw materials (timber). The hydroxyl

groups of the -D glucose chain are partially

The degree of polymerization influences

replaced by carboxymethyl groups to create a

the viscosity development of the CMC.

water-soluble polymer (cellulose ether) with

WaloCel C grades cover a broad spectrum

defined properties.

of viscosity the consistency of a 1 % CMC

solution ranges from water-thin to paste-

Degree of substitution (DS)

like. low-viscosity CMC grades with only

stabilizing properties are used in beverages,

WaloCel C grades have degrees of

as are medium-and high-viscosity CMC

substitution between 0.65 and 0.95.

grades, which have the added effect of

boosting viscosity.

Substituent distribution
Granulometry
The distribution of the carboxymethyl groups
along the cellulose chain is controlled by the

WaloCel C products are available in

manufacturing process. Substituents can be

various particle sizes (distributions). CMC

arranged either evenly or unevenly along the

granules (G), powdery materials (P) or

cellulose molecule.

ultra-fine powder (PP) are preferred,

depending on the application/formulation.

Chemical structure of CMC

Figure 1: CMC molecule (polyanionic structure)

Viscosity (mPas)

Correlation: CMC concentration and viscosity

Influence of CMC concentration

on viscosity

20000
18000
16000
14000
12000
10000
8000
6000
4000
2000
0

-------------------

CRT 30
CRT 100
CRT 1000
CRT 2000
CRT 10000
CRT 20000
CRT 30000
CRT 40000
CRT 50000

Rule of thumb:
Doubling the CMC volume increases viscosity
by a factor of 10.

Effect of shear forces on CMC, reversible

Concentration (%)

shear dilution

Figure 2: Correlation between concentration and viscosity for various CMC grades (in water at 15 C, Brookeld LVT)

Mechanical forces such as stirring and

homogenization influence viscosity. Shear
load reduces the viscosity (pseudoplasticity).

Change in viscosity as a function of time

This effect is completely reversible over a

wide pH value range. after an idle phase,

Viscosity (mPas)

the initial viscosity is restored (thixotropy).

Effect of heat on CMC

Shear load time (t)

Idle time t (t)

When temperature increases, the

viscosity of a CMC solution decreases

Figure 3: Inuence of shear forces change in viscosity as a time-dependent function with and without shear load

(reversible process)
all CMC grades have a low viscosity at
temperatures above 90 C
Reversible behavior of CMC:
If the temperature of the CMC solution is

Development of viscosity when temperature increases

reduced, the initial viscosity is completely

Viscosity (mPas)

14.000

restored

12.00

No destruction/decomposition of the CMC

10.00

through boiling in acid systems (pH > 3.5)

No heat gelation, no coagulation

8.000
6.000

Reversible heat dilution enables heat to be

4.000

transferred rapidly and effectively during

pasteurization/sterilization. Beverages and

2.000

sensitive substances are treated mildly.

0
20

30

50

70

Temperature (C)
Figure 4: Reversible viscosity loss when heated (WALOCEL
WALOCEL CRT 10000 GA, 2 % in water, Brookeld LVT)

100

WaloCel C
Properties

10

WaloCel C

Properties
Effect of the pH on CMC

Influence of Ca2+ ions on CMC

Effect of CMC on proteins

Good stability over a wide pH range

Divalent and trivalent metal ions can

The anionic nature of CMC results in

best effect of WaloCel C of pH 3.8 - 7.0.

support CMC gelation. a very high

interactions with a large number of

concentration of these metal ions can

proteins, forming soluble and stable

WaloCel C functionality is still

also lead to coagulation of the anionic

complexes.

intact below pH 3.8, but is somewhat

CMC molecule.

CMC creates a lasting stabilizing

reduced.
The natural calcium ion concentration

effect without increasing viscosity.

In addition, our products from the

in milk (1.2 g/l) is not critical for the

Stabilization is not caused by gelation.

clear+stable range show particularly

function of CMC. To achieve gelation

good results in terms of complete

effects, much higher Ca2+ volumes are

CMC solubilizes proteins in their

solubility and viscosity and also remain

required.

isoelectric pH range and protects

proteins against the effects of heat

stable in highly acidic applications

(pH under 3.0).

For pH neutral dairy products, CMC is

(reduced coagulation through

not recommendable to use as a single

electrostatic forces of attraction).

hydrocolloid due to its Ca affinity.

2+

The use of CMC prior to fermentation is only

possible to a limited extent, as CMC impairs
Acid-stable CMC
Cellulose Gums

the formation of milk gel. Therefore, as a

stabilizer and viscosifier, CMC is only
suitable as a post-fermenative additive.

11

Walo

Properties
appearance of CMC alcohol solutions

CMC and alcohol (EtOH)

20

100 : 0
90 : 10
80 : 20
70 : 30
60 : 40
50 : 50

Clouding of CMC solution (NTU)

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16
14
12
10

solubility levels in alcohol (ethanol)

The cellulose derivative is clear and
transparently soluble in alcoholic solutions
with up to 40 % ethanol

8
6
4

CMC can also be dissolved in solutions

with more than 40 % alcohol (up to 60 %)

0
CRT 1000
(V0.5)

CRT 2000 (07)

(V0.5)

CRT 10000
(V0.5)

CRT 1000
(V1)

CRT 2000 (07)

(V1)

CRT 10000
(V1)

Water: ethanol (vol.- %)

although this is accompanied by slight

clouding (opaque appearance) and reduced
viscosity

Figure 5: Compatibility and solubility of CMC in alcohol

In pure alcohol, CMC can only be dispersed

Surface activity

82
77

Cellulose derivatives can influence surface

72
Surface tension (mN/m)

CMC shows high compatibility and

tension in liquid systems, which means they

can be surface active

67
62

CMC only shows minimal effects on surface

57

tension but it acts as a foam stabilizer.

Therefore, if a beverage stabilized with CMC

52

is to foam, a foaming agent (f.e. a protein)

47

is incorporated into the formulation

42
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Hydroxypropyl methylcellulose

32

(HPMC such as WaloCel HM-FG) lowers

Water

CMC

HM 4000 Pa 2208 FG

HM 4000 Pa 2910 FG

surface tension. It is an excellent foaming

agent

Figure 6: Surface activity of cellulose derivatives

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Cel C

13

Perfor
CMC molecules with
negatively charged
carboxymethyl groups

pH 3.8

CooCoo

Coo-

Coo-

Coo-

electrostatic
attraction

NH3+

NH3+
NH2

NH3+

NH2

Coo-

NH3+

NH3+
NH3+

Coo
CooH

CooH

CooH
protein molecule

Figure 7: How CMC is used to stabilize acidic milk proteins

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Coo-

Coo-

CooH
CooH

Unique
performance of CMC

rmance
Interactions of CMC with proteins

The interactions of water-soluble proteins with

behavior as a protective colloid

CMC are largely based on ionic mechanisms.

as polymers of amino acids, proteins show

How acidic proteins are stabilized

Hydrogen bonds, steric effects and Van der

Proteins are polymers of amino acids. amino

Waals forces also influence the system.

acids fall into two characteristic functional

groups the NH2 amino group and the CooH

high sensitivity to heat treatment and pH

changes. The proteins origin is of secondary

In addition, CMC also protects acidic proteins

carboxyl group. In aqueous solutions, amino

importance. Polymers of animal origin, such

from the effects of heat. These properties are

acids take the form of ions depending on the

as milk proteins (casein, whey proteins), meat

used for example in stabilizing products that

pH, they have a positive, neutral or negative

proteins and vegetable substances such as

contain yogurt, whey, buttermilk, kefir or soy

net charge (cationic/anionic structure or

soy and wheat proteins, react if heated by

elements (milk-mixed drinks, milk substitute

zwitterion). For pH values under 5.5, the

coagulating. Denaturation can lead to harden-

products, health drinks).

proteins amino groups are protonated.

electrostatic forces of attraction, which keep

ing of a high-viscosity system or to coagulation in low-viscosity media. Proteins also show

The solubilizing effect and behavior as a

the proteins complexed in a soluble state and

an isoelectric point (IeP). This specifies the

protective colloid for proteins give CMC a

thus stabilize the system, occur between the

pH at which solubility is minimal and the

performance profile that is unique among

CMCs negatively charged carboxyl groups

net charge is zero. When manufacturing/using

hydrocolloids.

and the positively charged amino groups.

clear+stable demonstrates its unique

sour products, visible complexes can be

created from dissolved protein molecules

other hydrocolloids such as guar, locust bean

through steric repulsive forces.

gum, carrageenan grades and starches (which

performance in this area of application.

are traditionally used in many foodstuffs) do

The addition of anionic sodium carboxy-

not exhibit this heat resistance. The stabilizing

methylcellulose to acidic protein-containing

function of these hydrocolloids is not caused

formulations (pH = 3.0 - 5.5) can lead to

by ionic mechanisms and electrostatic forces

interactions between CMC and proteins.

but is based solely on the influence of vis-

Soluble complexes that are resistant to storage

cosity through gel formation and development

and heat are formed. Without the addition of

of an inner network structure. This explains

CMC, proteins in this pH range normally

why these types of stabilized products can lose

sediment. The cellulose derivative solubilizes

their high performance levels if concentrated

proteins in their isoelectric range.

products are heated or diluted. These hydro-

Acid stable CMC

Cellulose Gums

colloids are not suitable for low-viscosity

CMC moves the proteins IeP to a lower pH so

applications either.

that the proteins are kept in a soluble state at

their natural IeP by using CMC.

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Test

Buttermilk test
Comparison of CMC with other

produce a stable beverage. These two

hydrocolloids in acidic systems

hydrocolloids display an earlier point of zero

separation. at low doses, they have a greater

Figure 8 shows the stabilizing effect of acidic

effect on the viscosity and prevent particle

milk proteins with CMC compared to other

sedimentation by means of high viscosity. This

hydrocolloids. The buttermilk test provides an

thickening renders hydrocolloids with this effect

indication of the stabilization mechanism of

unsuitable for low-viscosity applications.

each hydrocolloid while also measuring the

resulting viscosity. The hydrocolloids can then

The key argument in favor of CMC over other

be divided into two groups:

hydrocolloids is its effect as a protective colloid

for proteins against acid and heat. The highly

one group stabilizes using ionic mechanisms,

sensitive acidic milk proteins remain functional

electrostatic attraction and Van der Waals

and in a soluble state under product and

forces. CMC belongs to this group. The

process conditions under which they would

second group stabilizes food- stuff systems by

naturally coagulate into visible complexes.

increasing viscosity. It prevents the sedimentation of solids by forming a kind of gel net-

Test method

work. This real or apparent gelling effect also

protects sensitive ingredients. However,

1. Produce milk drink from:

the use of this kind of stabilization is limited in

490 g butter milk + x g hydrocolloid

heating processes and in the dilution of

+ 101 ml water

concentrates. a certain volume of low-viscosity

2. Set the pH of the solution with

CMC molecules is required to stabilize sour milk

citric acid (1 : 1) to pH 4.0

drinks to produce soluble complexes.

3. Homogenize at 250 bar

4. Centrifuge (30 min., 5,000 rpm)

This explains the course of the line graph:

Compared to guar and locust bean gum, a
higher concentration of CMC is required to

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5. Measure the volume of whey that is

sedimented

Effect of hydrocolloids on whey seperation

in sour milk drinks
800

12
10

600

400

4
200

Viscosity (mPas) after

homogenization

Whey seperation (in ml)

2
0

0
0

Volume of hydrocolloids (in g)

Whey seperation
Viscosity

Guar
Guar

Xanthane
Xanthane

Locust bean gum

Locust bean gum

CRT 2.000 GA 07
CRT 2.000 GA 07

Figure 8: Effect of different hydrocolloids on whey seperation in sour milk drinks

17

18

Benefits
at a glance

Benefits
WALOCEL C offers unique
characteristics and is therefore the
ideal hydrocolloid for beverages
Controls the rheology and

Film former

viscosity of aqueous food systems

(barrier function, improved texture)

High water-binding properties

Compatible with other hydrocolloids

(reduced syneresis)
odorless and tasteless
Soluble in cold and hot water
Solutions are fiber-free with smooth
excellent freeze-thaw stability

flow properties

(crystallization control)
No calories
Good stabilizer
clear+stable excellent stability
Protective colloid for proteins

even with low pH value

Acid stable CMC

Cellulose Gums

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Potential
Potential

Potential for WaloCel C in beverages

Low- and medium-viscosity products

Deep frozen and half-frozen products

Thanks to its excellent water retention

properties and its film-forming properties,

CMC thickens and provides texture by in

CMC controls crystallization. It lowers the

CMC offers great potential for dietary drinks

creasing the viscosity of aqueous systems.

crystallization speed and reduces the crystal

with a full or creamy taste. It can be used to

It prevents phase separation and syneresis

size. The CMC retains its effectiveness

develop low-calorie products with a reduced

during storage. Milk (native or fermented) and

through freeze-thaw cycles. This avoids a

sugar and fat content, increased volume,

alcoholic systems can also be used as a basis

sandy texture in half-frozen products such as

extended shelf life and excellent texture

for drinks. CMC improves texture and the body

milk shakes or fruit punches.

(low-carb, low-fat).

Aerated dairy products

Nutraceuticals, functional and

of the products thanks to its film-forming and

thickening properties.

vegetarian foods
Protein-containing drinks

It ability to stabilize foams without affecting

surface tension makes CMC suitable for fixing

Fiber-enriched products can be produced by

CMC has excellent stabilization functions.

aerated products. The volume and density of

adding cellulose derivatives. The cellulose

It can be used to partially replace traditional

the foam is kept stable (prolonged stand-up).

chain of CMC cannot be resorbed or metabolized in the human body. CMC is of plant

emulsifiers. CMC keeps proteins in solution

in their isoelectric pH region and protects

Dietary food and drinks

(prevents co-agulation caused by steric

CMC is free of all known allergens and

repulsion). Potential applications are sour

calories. It is an indigestible carbohydrate and

milk-mixed drinks, soy drinks and liqueurs that

acts as soluble fiber. The substitution of sugar

contain milk or egg. It is possible to combine

and lactose and the replacement of fats and

CMC with other gel-forming hydrocolloids.

oils opens up new possibilities.

This makes liquid gels tolerant to pH changes

and keeps them stable during heating.

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origin (timber) and is an excellent choice in the

development of 100 % vegetarian drinks.

cationic proteins against the effects of heat

application areas
With its specific properties, WaloCel C

Neutral, milk- or

enhances almost all kinds of beverages

vegetable-based drinks

low-viscosity end products and mediumviscosity precursors such as concentrates

alcoholic products such as liqueurs

and emulsions:
Easy application of WALOCEL C
Milk-mixed drinks such as yogurt,
whey, butter milk or cocoa drinks

Use an aqueous CMC stock solution

and milk shakes

add CMC granules directly
Milk-free drinks made of fruit

to the drink

concentrates, products with natural

or artificial flavors and soy drinks

Produce a dry mixture of CMC

powder and other powdery ingredients

CMC is multifunctional

such as sugar, pigments etc. and intro-

and can be used regardless

duce the dry mixture into the liquid

of the type of beverage:

add CMC-containing concentrates
Ready-made beverage products

to the milk-free or milk-containing

precursors (after fermentation)

Beverage concentrates
(basic substances)

add CMC as a dispersion to oil or,

after moistening, with alcohol

Powders for instant drinks

There is potential for various recipes:
Sweet products such as soft drinks
Spicy products that contain
vegetable juices
acidic products such as fermented
milk-mixed drinks or fruit juices

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Recommended
applications

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application of CMC in protein-containing drinks

applications

WaloCel CRT /
clear+stable (c+s)

Concentration
(In end produkt)

effect

Butter milk and yogurtdrinks, other milk-based

sour drinks

2000 / 20000 Ga/Pa (07) /

c+s 2000 Pa

0.2 0.5 %
0.2 0.4 %

Thickening

100 Ga/Pa / c+s 100 Pa

2000 Ga/Pa / c+s 2000 Pa

Mind. 1 %
0.3 0.8 %

Protein protection

Whey drinks (pH 3.8 4.3)

30 / 100 Ga/Pa
c+s 100 Pa/c+s 30
2000 Ga/Pa / c+s 2000 Pa

1.5 2 %
1 1.5 %
0.3 0.8 %

Stabilization, Protein protection, mouthfeel

Soya drinks (pH < 5)

2000 / 20000 Ga/Pa (07)

+ 100 Ga / Pa

0.3 + 0.5 %

Stabilization, Protein protection, mouthfeel

Milk shakes

1000 Pa / 2000 Pa (07)

0.1 0.3 %

Thickening, crystallization control

Cocoa drinks (1.5 % fat)

100 Ga/Pa

1%+
0.04 % K-carrageenan (refined)

Stabilization, Protein protection

Figure 9: Guidelines for WALOCEL C grades and concentrations in protein drinks

application of CMC in basic substances and concentrates

applications

WaloCel CRT /
clear+stable (c+s)

Concentration
(In end product)

effect

Concentrates for fruit

containing soft drinks
(50 Brix, pH 3.8, 1 2 % acid)

30 Ga/Pa

1.5 2.5 %

Stabilization, mouthfeel

c+s 30 Pa

1.5 2.5 %

Basic substances for

light (sugar-free) drinks

100 Ga/Pa
c+s 100 Pa

1.5 2.5 %
1.5 2.5 %

Stabilization, mouthfeel

Sport drinks

100 Ga/Pa
c+s 30 Pa

1%
1%

Stabilization, mouthfeel

Fruit juices

30000 / 40000 Pa
c+s 30000 Pa

0.05 0.25 %
0.05 0.25 %

Thickening, stabilization, mouthfeel

Figure 10: Guidelines for WALOCEL C grades and concentrations in basic substances and drinks concentrates

application of CMC in instant drinks (powder mixtures)

applications

WaloCel CRT

Concentration*
(In end product)

effect

Fruit-based instant
drinks (cold or hot)

15000 PPa /
30000 Pa

0.1 0.4 %
(Powder: 0.5 1.5 % CMC,
Drink: 15 20 % powder)

Thickening, stabilization, mouthfeel

Coffee drinks
(hot preparation)

2000 / 10000 /
20000 Pa

0.25 0.5 %

Thickening, stabilization, mouthfeel

Cold, coffee/tea-based
instant drinks

100 Pa

0.5 1 %

Stabilization, mouthfeel

Figure 11: Guidelines for WALOCEL C grades and concentrations in instant drinks based on coffee or teas

application of CMC in alcoholic drinks

applications

WaloCel CRT

Concentration*
(In end product)

effect

liqueurs, transparent
(without cream), with
to 40 % alcohol

100 Pa

0.5 2 %

Stabilization, mouthfeel

1000 / 2000 / 10000 Pa

0.1 1 %

Thickening, stabilization, mouthfeel

Cream liqueur generally

(3 20 % alcohol)

1000 / 2000 / 10000 Pa

0.1 1 %

Protein protection, stabilization, thickening, mouthfeel

Cream liqueur with milk

proteins (10 15 % alcohol)

1000 Pa

0.1 % +
0.1 % K-carrageenan (refined)

Protein protection, stabilization, thickening, mouthfeel

egg liqueur

1000 Pa

0.1 0,5 %

Protein protection, stabilization, thickening

Figure 12: Guidelines for WALOCEL C grades and concentrations in alcoholic products

*based on application recommendations online at www.addvalueline.com

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Cocoa
sour milk-mixed drinks and
fruit preparations
Cocoa drinks

Sour milk-mixed drinks

Fruit preparations for low- and

with fruit flavor

medium-viscosity mixed-milk drinks

Low-viscosity Walocel C grades

Add CMC via the fruit preparation.

increase the quality of low-viscosity

The Walocel C grade determines the end

milk products.

viscosity and the type of stabilization of the

Low-viscosity CMC grades stabilize

ready-made drinks with high solids contents.
Advantages

milk drink (via the electrostatic attraction

Viscosity control
CMC offers advantages such as
Stabilization of cocoa particles
at cold and hot temperatures, reduction

Consistency control, with

minimal effect on viscosity

viscosity). Low-viscosity CMC with only a

stabilizing effect is used for water-thin
drinks (recommendation: Walocel CRT 30

of syneresis and sedimentation

Stabilization of solids (fruit particles
Enhanced texture

forces and also possibly by increasing

and milk proteins), no separation

or 100 GA / PA, concentration in readymade beverage is at least 1.5 % CMC).

If more viscosity and body is required,

Low-fat applications with a full taste

Enhanced texture

medium-viscosity CMC is the best choice

(Walocel CRT 2000 PA (07), dose of

Combination of CMC with kappa carrageen maximizes stability

24

approx. 0.15-0.3 % in the end product).

Formulation of low-viscosity
cocoa drinks
Milk (1.5 %)
Sugar
Glucose
Cocoa powder (de-oiled)
WaloCel CRT 100 Pa
K-carrageenan (refined)

90.46 %
4.50 %
2.00 %
2.00 %
1.00 %
0.04 %

Alternatives
Medium-viscosity cocoa drink made from
low-fat milk (0.1 % fat content) with 0.3 %
WaloCel CRT 2000 Pa 07
Formulation of sour mixed-milk drinks
with fruit flavor
Sweet whey, fermented
Fruit juice (+ sugar)
clear+stable 30 / 100 Pa

74.0 %
24.5 %
1.5 %

Alternatives
a) Whey (50 %), water (33 %),
sugar (9.5 %), fruit concentrate (6 %)
+ CMC (1.5 %)
b) Replace the whey (74 %) with:
- Unskimmed yogurt (30 - 40 %)
- Water (34 - 44 %)
Formulation of (~ 40 Brix) fruit
preparations for low- and medium-viscosity
mixed-milk drinks
Pureed fruits
(fresh or frozen)
Sugar
Water
Citric acid (1:1) for
setting the pH 3.9 0.2
WaloCel CRT 30 / 100 Ga
WaloCel CRT 2000 Pa (07)
Dose of fruit preparation:

50.0 %
35.0 %
10 14 %
(quantum satis)

min. 5 %
0.6 2 %
15 25 %

25

Iso

26

getrnke
Isotonic drinks

Basic substances and concentrates for drinks

Isotonic electrolytic drinks

Basic substances and

concentrates for drinks

Sports drinks have a low viscosity and are

highly enriched with mineral substances and

Basic substances have a high concentration of

vitamins. They are stabilized through the

sugars and acids. Colorings, flavors, proteins,

addition of low-viscosity CMC e.g. 1 %

vitamins, trace elements and buffer salts may

WaloCel CRT 100 Pa. The functionality of

also be present in the recipe. The stabilization

the CMC is optimized by producing a highly

of these highly loaded systems represents

concentrated stock solution and subsequently

a real challenge for the hydrocolloids. The

diluting it with the electrolytic system.

stabilization also has to be able to withstand

dilution with water or preparation for the end
product and other process steps such as
pasteurization and carbonization.
example:
Peach/passion fruit basic substance
(50 Brix with pH 3.8 and 1.3 % total acid)
can be stabilized with 1.8 % WaloCel
CRT 30 Pa. The lack of sugar viscosity
in the production of light drinks can be compensated by the use of the higher-viscosity
WaloCel CRT 100 Pa.

27

Coffee drinks
Fruit-based instant drinks
Alcoholic drinks
Coffee drinks (instant)

Alcoholic drinks

Medium-viscosity CMC grades are

Medium-viscosity CMC grades are used in

used in the production of instant drinks with

creamy liqueurs.

a coffee flavor.
Advantages
Advantages
Stabilization of solids, protein protection

Viscosity enhancement, texture

and consistency control

Viscosity control

Soluble in alcoholic systems

Foam stabilization

Stabilizes and prevents phase separation

Creamy texture

Prevents coagulation of proteins

(protein protection)

Fruit-based instant drinks

Emulsification
Medium- and high-viscosity CMC grades are
used to stabilize and thicken powder mixtures
for instant drinks with solid fruit extracts.
Advantages
Thickening and correct flow behavior
Soluble and stable in cold and hot water
No sedimentation of solids, no phase
separation
Enhanced texture

28

Excellent foam stabilization, foams are

freeze-thaw stable
Enhanced taste and texture

Formulation: Coffee drinks (instant)

Composition of the dry power mixture
Sugar
Coffee whitener (vegetable)1
Instant coffee
Flavor + colorant optional
Walocel CRT 2000 / 10000 /
20000 Pa

50.5 - 50.75 %
37 %
12 %

0.25 - 0.5 %

Preparation of the beverage

Dilute 30 g powder mix (15 %)
in 170 g hot water
1
Phosphates are also required as a means of protein
protection when milk powder is used.

Formulation: instant fruit drinks

Composition of the dry powder mix
Sugar
Fruit powder
Citric acid
Flavor optional
WaloCel CRT 15000 PPa/
30000 Pa
Preparation of the drink
- Powder mixture a)
- Water (cold or hot)

77 - 78 %
20 %
1.5 %

0.5 - 1.5 %

15 20 %
80 85 %

Alternatives
Vitamin mixtures and mineral substances
can also be used.

Formulation: Alcoholic drinks

(50 55 % dry matter)
Water 2
Fat2
Sugar
alcohol
Milk proteins
Flavor + colorant optional
K--carrageenan
WaloCel CRT 1000 Pa
2

33,8 %
30 %
20 %
13 %
3%
0.1 %
0.1 %

addition as cream with 30 50 % fat content

29

W
Product range
e
C
o
l
a
W
m
u
i
d
So
va

Produkte
Nomenclature of the grades
WaloCel
clear+stable
CRT
2000
P
a
07

Trade name
Trade name
Sodium carboxy methyl cellulose
Guide value for the viscosity
Granulometry
High-purity CMC (min. 99.5 %)
Degree of substitution

WaloCel C and clear+stable are produced from high-purity timber-based

cellulose in line with GMP
our CMC is manuafactured fromhigh-purity wood cellulose in

all products meet the following

compliance with GMC. In codes and regulations it is known as:

requirements

Sodium carboxy methyl cellulose

Code of the U.S. Food and Drug administration

CMC or Na-CMC

FDa 21 CFR 182 1745 (GRaS)

Cellulose gum or cellulose rubber

Food Chemical Code (FCC)

e 466

latest version of the eU Directive relating to e466

WaloCel C and clear+stable grades may be used as

all WaloCel C and clear+stable grades for

technological additives without specification of a maximum

beverages are

volume (quantum satis) in any food application

Kosher/Halal

30

according to the european Directive 2003/114/eC of

Gluten free

December 22, 2003 the product may be labelled on

Vegetarian origin

food packages as Na-CMC or Cellulose Gum.

BSe/TSe-free

The e number may be omitted.

GMo-free

l
e
C
o
l
Wa
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m
a
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a
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T
u
el
l
l
e
c
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y
h
t
e
m
y
x
o
b
r
a
c
m
y
t
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s
o
c
s
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e
h
t
r
o
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l
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y
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m
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G
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C
M
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p
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i
n
H
o
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t
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t
i
t
bs
u
s
f
o
e
e
r
g
e
D

31

Packaging
Storage
Packaging

Storage

WaloCel C and clear+stable are packed

WaloCel C and clear+stable are a stable

on pallets in 25 kg (net weight) paper

material, but like all hydrocolloids,they are

bags with a Pe barrier layer and wrapped

hygroscopic. Burst bags should be stored in

in stretch foil.

well sealed containers and stored in a cool

and dry place.

32

WaloCel C

Viscosity

WaloCel C-Viscosity levels for beverages

Grade *1

Degree of Substitution

Particle size *2

Conc. (%)

Brookfield viscosity
lVT at 25 C (mPas)

CRT
CRT
CRT
CRT
CRT
CRT
CRT
CRT
CRT

09
09
09
07 / 09
09
09
07 / 09
09
09

G, P
G, P
G, P
G, P
G, P
PP
G, P
G, P
G, P

2
2
2
2
1
1
1
1
1

25
110
550
1900
900
1900
1900
3000
4000

*1
*2

30 a
100 a
1000 a
2000 a
10000 a
15000 a
20000 a
30000 a
40000 a

35
160
800
2800
1500
2600
2600
4000
5000

purity: 99.5 % pure Na-CMC, maximum 0.5 % salt (sodium chloride, sodium glycolate)
G = granules; P = powder; PP = ultra-ne powder

-Viscosity levels for beverages

Grade *1

c+s
c+s
c+s
c+s
*1
*2

30
a
100 a
2000 a
30000 a

Degree of Substitution

09
09
09
09

Particle size *2

Conc. (%)

Brookfield viscosity
lVT at 25 C (mPas)

P
P
P
P

2
2
2
1

25
80
1900
2700

40
200
2800
4900

purity: 99.5 % pure Na-CMC, maximum 0.5 % salt (sodium chloride, sodium glycolate)
P = powder

33

WaloCel

Dow Wolff Cellulosics stands for first-rate

Your threefold benets result from

products plus competent and comprehensive

application-related advice. Whether you need

Dow Wolff Cellulosics high innovative

tried-and-tested standard products or whether

potential;

meeting specific requirements is your prime

concern your individual requests will always

its competence in the field of application

be our top priority.

and knowledge of the market;

Thanks to their superb properties, products

the best-buy strategy: we want you to get

supplied by Dow Wolff Cellulosics help

the best for your money.

optimize the quality and performance of your

end-products. Technical support provided

Therefore, Dow Wolff Cellulosics makes a

by Dow Wolff Cellulosics experts gives you

key contribution towards your success. Your

additional security.

decision in favour of Dow Wolff Cellulosics

means you have selected a premium product
from one of the worlds largest suppliers of
cellulose derivatives.

34

Please take notice of the following:

Dow Wolff Cellulosics GmbH (DWC) has compiled the information in
this brochure in good faith. The purpose of the information is solely to
give a more detailed description of our products and services and do
not take on the signicance of data relating to their nature and quality
or of guarantees regarding properties or characteristics. Therefore we
do not assume any warranty whether express or implied with
regard to the completeness or correctness of the information given in
this brochure. Please also take into account that information may no
longer be up to date. In particular application-related information does
not relieve you of the duty to test the products as to their suitability for
the intended processes and uses. Neither DWC nor any third party involved in the preparation, production or transmission of this brochure
is liable for any damage or injury arising from the utilization of this
brochure or from the fact that you rely on any information contained in
this brochure. Our products are sold on the basis of our latest General
Conditions of Sale which we will gladly provide you with. This brochure
may also contain certain forward-looking statements. These statements use words like believes, assumes, expects or similar
formulations. Various known and unknown risks, uncertainties and
other factors could lead to material differences between the actual
future results, developments also of our products etc. and those
expressed or implied by these forward-looking statements.
These factors include, among other things:
downturns in the business cycle of the industries in which
we compete;
new regulations, or changes to existing regulations, that increase
our operating costs or otherwise reduce our protability;
increases in the price of our raw materials, especially if we
are unable to pass these costs along to customers;
loss or reduction of patent protection of our products;
liabilities, especially those incurred as a result of environmental
laws or product liability litigation;
uctuation in international currency exchange rates as well
as changes in the general economic climate;
and any other factors identied in this brochure.
These factors include those discussed by us or by associated group
companies in public reports led with the Frankfurt Stock Exchange
and with the U.S. Securities and Exchange Commission (including
Form 20-F). In view of these uncertainties, we caution readers not
to place undue reliance on these forward-looking statements. We
assume no liability whatsoever to update these forward-looking statements or to conform them to future events or developments.
Trademark of The Dow Chemical Company (Dow) or an
afliated company of Dow

35

Dow Wolff
Cellulosics GmbH
Food & Nutrition
Po Box 1662
29656 Walsrode, Germany
Tel. +49 5161 44-3443
Fax +49 5161 44-143443
For more information,
please call us or visit our
website at:

www.dowwolffcellulosics.com

Food & Nutrition

194-01422-0708